Step 1

Cut the cherry tomatoes in half lengthwise, or if larger, quarter them for better cooking.

Step 2

Finely chop the chili - optional, but recommended for an extra kick.

Step 3

Place a large pan over low heat and pour in a generous amount of EVOO, followed by a splash of water.

Step 4

Add the crushed garlic clove then stir with a wooden spoon before adding the cherry tomatoes and half of the chopped chili. Continue to stir.

Step 5

Gently press down on the cherry tomatoes with a potato masher to extract more juice. Be gentle to avoid turning them into a puree.

Step 6

Press the kalamata olives with your hands to release their flavors before adding them to the pan along with the capers.

Step 7

Add some parsley, a pinch of salt and pepper and stir well.

Step 8

Lay the swordfish steak in the same pan, seasoning the top with a pinch of salt and a generous sprinkle of pepper. Cover the pan to allow the fish to steam and infuse with the other ingredients.

Step 9

After cooking for 3.5 minutes, carefully flip the swordfish using a slotted turner and tongs. Ladle the sauce, olives, and tomatoes over the steak, making sure it's well coated.

Step 10

Add the remaining parsley and chili, letting it cook for another 3.5 minutes, allowing the flavors to fully develop. Lower the heat if you are worried it will dry out.

Step 11

Remove from heat once time is up as it will continue to cook and can easily become dry.